Why this recipe? It's super easy; you only need a few ingredients, and it always works! The sauce is creamy and velvety, with a hint of vodka and a generous amount of Pecorino. The combination of tomato, cream, and a bit of spice makes this dish so delicious. And the best part? It's on the table in 30 minutes!
I've added my best kitchen tips so that your Penne alla Vodka always turns out perfectly – even if you're making it for the first time.
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Penne alla Vodka with Pecorino & Green Beans
Penne alla Vodka is an Italian-American classic with a mysterious past. Some say the recipe originated in Italy in the 1970s as a marketing stunt for vodka, while others claim it originated in New York. But whatever the story, this creamy vodka sauce with tomato and Pecorino is a keeper!
The vodka intensifies the tomato flavor and makes the sauce extra creamy. You don't taste the alcohol, but it secretly enhances the flavor. This dish is a perfect mix of simple and luxurious—ideal for a weeknight meal or a cozy dinner party.
What do you need?
In the recipe card below, you will find the full list of ingredients, but here are some handy tips:
- San Marzano tomatoes: These tomatoes are sweeter and less acidic than regular tomatoes, making for a rich sauce. If you don't have San Marzano, use Roma tomatoes or canned peeled Italian tomatoes.
- Vodka: Enhances the flavor of the sauce. Substitutions: Use white wine or stock (alcohol-free).
- Pecorino: A hard Italian sheep's cheese with a spicy, salty flavor. No Pecorino at home? Replace with Parmesan cheese or Grana Padano.
- Chili flakes: For a subtly spicy sauce. Leave out if you don't like a bit of spice in your food.
Preparation in 4 Simple Steps
- Step 1: Puree the San Marzano tomatoes in a food processor. Melt the butter and fry the garlic and shallot until translucent. Add the tomato puree and chili flakes and fry briefly. Remove the pan from the heat and add the vodka. Place the pan back on low heat. Add the ground beef and fry until brown.
- Step 2: Stir in the pureed tomatoes. Add the green beans and simmer for 10 minutes.
- Step 3: Cook the penne in salted water according to the package. Drain, but reserve a cup of pasta water! Add the cream and Pecorino to the sauce and stir well.
- Step 4: Mix in the penne and add some pasta water for a perfect binding. Season with salt, pepper, and fresh basil. Serve immediately and garnish with extra Pecorino and parsley.
What to serve with it?
This dish is delicious on its own, but can be made even better with:
- Garlic bread: Perfect for dipping the sauce.
- Fresh Italian salad with arugula.
- A glass of white wine: Pinot Grigio or Sauvignon Blanc is perfect with it.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 14 oz. San Marzano tomatoes
- 3 tablespoons butter
- 1 shallot, finely chopped
- 3 cloves garlic, squeezed
- 4 tablespoons tomato paste
- ¼ teaspoon chili flakes
- ¼ cup Vodka
- 1 ¼ pound ground beef
- 1 ¼ pound green beans
- 1 ¼ pound Penne
- ¾ cup heavy cream
- 1 cup Pecorino cheese
- Salt and black pepper, to taste
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon flat parsley, finely chopped
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Place the San Marzano tomatoes in a food processor and process until finely chopped.14 oz. San Marzano tomatoes
- Melt the butter in a large frying pan over a medium heat.3 tablespoons butter
- Add the garlic and shallot and cook for 3-4 minutes, until translucent and fragrant. Stir regularly.1 shallot, 3 cloves garlic
- Add the tomato paste and chili flakes and mix well. Cook for another 1-2 minutes.4 tablespoons tomato paste, ¼ teaspoon chili flakes
- Remove the pan from the heat and carefully add the vodka.⚠️ Please note: Vodka can catch fire at high heat, especially on a gas stove. Be careful! Don't add Vodka when the heat is still turned on.¼ cup Vodka
- Place the pan back on the heat and add the ground beef. Cook until crumbly.1 ¼ pound ground beef
- Add the pureed tomatoes and stir well.
- Bring the sauce to a boil, reduce the heat, and add the green beans. Simmer gently for 10 minutes, stirring occasionally.1 ¼ pound green beans
- Bring a large pan of salted water (water with 2 teaspoons salt) to the boil.1 ¼ pound Penne
- Cook the penne according to the instructions on the package.
- Drain the pasta well, reserving half a cup of pasta water.
- Add the cream and Pecorino to the sauce and stir until smooth.¾ cup heavy cream, 1 cup Pecorino cheese
- Cook the sauce for another 2 minutes.
- Add the basil and season with salt and pepper.Salt and black pepper, 1 tablespoon fresh basil
- Add the cooked penne to the sauce and mix well.
- Add 1–2 tablespoons of pasta water to help the sauce stick better. If the sauce is too thick, add more pasta water.
Serving
- Serve the pasta immediately. Garnish with fresh parsley and extra grated Pecorino.1 tablespoon flat parsley
Notes
- More flavor? Add some fried bacon bits or pancetta for a savory kick.
- Vegetarian? Omit the ground beef and add mushrooms, sun-dried tomatoes or bell peppers.
- Refrigerate: Up to 3 days in a sealed container.
- Freezer: Up to 3 months. The sauce may thicken slightly, but it is still delicious!
- Reheat: Over low heat, add 2 tablespoons of water (or milk).
Nutrition
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